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An extremely simple and delicious gluten-free, vegan, and refined sugar-free Chocolate Ganache Cake. How could you turn a slice of this down?!?! This is an easy chocolate cake recipe with simple ingredients and is baked in just 30 minutes and is sure to please every chocolate lover in your life!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Let’s be honest – chocolate cake is welcome in my home all year round! This cake is so pretty and delicious, that it is a great one to bring out for special occasions. Prepare this on Valentine’s Day for your significant other? Yes, please! What about when you need a gluten-free birthday cake for a family member? Check! Or even when you need a vegan chocolate cake to share for the Easter holidays! This is the BEST gluten-free chocolate cake and everyone is going to love it!
I’m far from a baker and actually, this is one of the first cakes I ever made! I wanted to step outside my comfort zone and create something a little different for the blog. With help from Luise, who is actually a far better baker than me, we came up with this and I am very proud of it! I hope you enjoy it as well!
You HAVE to give this a try, and if you have kids, definitely get them involved!
This was inspired by my Best Gluten Free Carrot Cake, and pairs well with my amazing 3 Ingredient Chocolate Truffles.
If you absolutely love chocolate like me then check out my Vegan Chocolate Tart, Homemade Nutella or my Chocolate Flapjacks.
If you’d prefer a cake without chocolate for a special occasion then make my Gluten Free Victoria Sponge.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make Easy Gluten Free Chocolate Cake
For the Chocolate Cake:
- Gluten-Free Self-Raising Flour – is a combination of gluten-free flour, salt, and baking powder. Three ingredients in one! I use Doves Farm, but any brand will do.
- Ground Almonds – add a yummy flavour to this cake! If you buy them whole, you can grind them in a food processor. If you have any spare then use it to make my 10 Minute Chickpea & Spinach Curry.
- Cacao Powder – gives the cake its delicious chocolate flavour! I show you how to make a delicious Homemade Hot Chocolate with it too.
- Unsweetened Almond Milk – is part of what makes this cake dairy free in addition to gluten-free! Almond Milk adds moisture and helps this cake to have a perfect texture.
- Maple Syrup – is a natural sweetener that I use in this recipe to avoid refined sugars!
- Coconut Oil – is a great vegan butter substitute and makes sure you don’t end up with a dense cake.
For the Chocolate Ganache:
- Avocados – I know what you’re thinking – vegetables in cake?! Avocados have such a mild flavour and yet are so perfectly creamy that they make for an amazing ganache!
- Maple Syrup – this is again used as a natural sweetener here.
- Cacao Powder – makes sure we have that perfect chocolate flavour in our chocolate frosting!
- Coconut Oil – adds to the perfect consistency of this ganache.
- Salt – brings out all of the other flavours in the frosting.
See recipe card for full information on ingredients and quantities.
Substitutions
- Self-Raising Gluten-Free Flour – If you don’t have self raising flour you can use plain flour but remember to add baking powder. I would add 2 tbsp in the recipe to help it rise. If you don’t have a gluten restriction, you can use all purpose flour.
- Unsweetened Almond Milk – Any dairy-free milk option can work in this recipe.
- Coconut Oil – The best replacement in baking is vegan butter.
- Round Cake Pan – You could make this a sheet cake in a baking sheet if you prefer. You could also put the cake batter into cupcake tins for some gluten-free chocolate cupcakes.
Variations
- Deluxe – For a truly special cake, I recommend making at least two tiers. I then put the ganache in between, on top of, and on the sides of the cake. The best part is that I love to add berries between the layers and on top of the cake! Raspberries and blueberries go great with this best chocolate cake recipe. If you’re not opposed to refined sugar, you could also sprinkle some powdered sugar on top.
- Kid friendly – This is a rich chocolate cake, so it is already kid friendly! Have your kids grab a measuring cup and help you make the recipe for a great time together! If you’re kids don’t love chocolate then make them my Lemon Drizzle Cake instead
How to make Easy Gluten Free Chocolate Cake
Step 1: Add the dry ingredients, followed directly by the wet ingredients, into a large mixing bowl or electric mixer and combine until smooth.
Step 2: Pour the cake batter into the baking tin and cook for 20 minutes.
Step 3: Combine all of the chocolate ganache ingredients into a food processor and blend until smooth.
Step 4: Once the cake has come out of the oven and cooled, spread the ganache on top.
Step 5: Remove the cakes from the oven and allow to fully cool.
Once cooled, layer half of the ganache on top of tier 1. You can then add any fruit on top (I added strawberries and blueberries).
Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!
Leftovers
If you and your family members don’t devour this decadent gluten-free chocolate cake on day one, it is easy to store. Store leftover cake in an airtight container or wrapped in cling film or plastic wrap. Make sure to leave it at room temperature, NOT in the fridge. It will store for 2-3 days.
Recipe FAQs
The key to a moist cake is moist ingredients. I use almond milk, coconut oil, and maple syrup to ensure a moist cake. You also want to be sure not to overcook it. Baked goods will often continue cooking for a short while after coming out of the oven. Plan for that so you don’t end up with a dry cake.
This sometimes works! Some gluten-free flours are 1 to 1 replacements. I recommend finding a recipe that was specifically made as a gluten free dessert. This will ensure that the cake is moist and holds together and, most importantly, that it is delicious!
You may see that a gluten-free cake recipe will call for a lower bake time than a regular cake. It depends on the recipe and what it calls for! For best results, follow the directions in the recipe and check for doneness.
Gluten is a binder and what holds baked goods together. When you remove that element, you need to introduce other things to fulfil that purpose. The best thing to do when you’re first learning, is to follow along with someone who knows what they’re doing! I have so many great gluten-free recipes for you!
You might also like…
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Gluten Free Chocolate Cake
Equipment
- mixing bowl
- x2 8" baking tins
- food processor
- whisk
- baking paper
Ingredients
- 400 g gluten free self raising flour, (I use doves farm)
- 300 g ground almonds
- 60 g cacao powder
- 600 ml unsweetened almond milk
- 1/2 cup maple syrup, (125ml)
- 6 tbsp coconut oil, melted
Ingredient for the chocolate ganache:
- 3 ripe avocados
- 5 tbsp maple syrup, (75ml)
- 25 g cacao powder
- 4 tbsp coconut oil, melted
- Generous pinch salt
- fresh fruit to decorate
Instructions
- Pre heat your oven to 180C / 360F. Grease the 8" baking tins with coconut oil.
- Add all the cake ingredients into a mixing bowl in the order listed above and mix well until smooth (top tip to melt coconut oil either microwave or heat in a pot/pan).
- Pour the mix into the baking tin and place in the oven at 180C / 360F for 20 minutes (this can vary depending on how hot your oven runs).
- Meanwhile, in a food processor add the scooped out avocado along with all the other ingredients for the chocolate ganache filling and blend until smooth (this can take a couple minutes).
- Remove the cakes from the oven and allow to fully cool.
- Once cooled, layer half of the ganache on top of tier 1. You can then add any fruit on top (I added strawberries and blueberries).
- Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!
I am hoping to make this recipe soon but wondered whether it would work with substituting the ganache for a normal buttercream (as used in sponges) if you wanted to/didn’t have the ripe-enough avocados?
Many thanks James.
Yes that would be fine 🙂 enjoy!
Do you think this would work as buns ?
Yeah, I think it will work as cupcakes 🙂
I made this cake for my daughters birthday and it was loved. Ididn’t double the ganache ingredients and wondering whether I should have?
I’d love to make this except I don’t have any or have not seen any gluten-free baking flour that is self rising in Arizona USA. If we just have regular gluten-free baking mix what should we add? THANKS
I would add in extra baking powder 🙂
Hi James, do you think it would still work if you substituted oat milk for the almond milk in this recipe? Thanks!
Hey Sami, yes that should be fine! Let me know how you get on 🙂
Hey Amie,
Sorry 8×8 just means 8″ diameter so yours was the correct size 🙂
I saw it on Instagram and it seems like it turned out really well! + I know the feeling about having to make your own cakes for birthdays hahaha 😛
Thanks for sharing!
James
Hi James, I just made the cake part of this recipe for my birthday cake. I wasn’t sure what you meant by 8X8 tin. I borrowed my mum’s 8” diameter cake tins and and one lot of mixture split into both tins, so I’m assuming your cake was bigger than mine will be. Anyway looks ok so far. Will attempt ganache next. Seems like you have to make your own birthday cake if you want a gluten free, dairy free, sugar free, egg free chocolate cake .
This looks delicious!
Aww thanks so much Amy 🙂